Adobi Christian KADJO; Guézéré Corinne BEUGRE; Koumba Maï KONE; Kra Brou Didier KEDJEBO; Pauline MOUNJOUENPOU; Noël DURAND; Angélique FONTANA; Tagro Simplice GUEHI. Effect of the Improvement of Cocoa Raw Material Quality by Application of Anti-Fungal Bacillus Strains during Fermentation on the Chocolate Sensory Attributes. Research Advances and Challenges in Agricultural Sciences Vol. 2, [S. l.], p. 83–99, 2024. DOI: 10.9734/bpi/racas/v2/7129C. Disponível em: https://stm.bookpi.org/RACAS-V2/article/view/13055. Acesso em: 19 jun. 2026.